Batter Up and Fry: Tailgating Treats. “Hot Buttered Rum” Reviewed by Momizat on . It’s cold out there. "Don’t want to step out of your house for fear of your nose falling off" cold. So I am choosing to stay bundled up indoors whenever possibl It’s cold out there. "Don’t want to step out of your house for fear of your nose falling off" cold. So I am choosing to stay bundled up indoors whenever possibl Rating: 0
You Are Here: Home » Food / Arts » Food » Batter Up and Fry: Tailgating Treats. “Hot Buttered Rum”

Batter Up and Fry: Tailgating Treats. “Hot Buttered Rum”

Batter Up and Fry: Tailgating Treats. “Hot Buttered Rum”

It’s cold out there. “Don’t want to step out of your house for fear of your nose falling off” cold. So I am choosing to stay bundled up indoors whenever possible.

A special treat to keep you warm as you are cuddled up on the couch this week is a steaming mug of Hot Buttered Rum. The boiling water poured into the cup keeps those fingers from getting tingly and numb and the rich, butter-filled booze warms you from the inside out (and a few extra pounds are a good thing when it’s this chilly, right??).

I think it is very important to use a dark rum in this recipe as it lends a spiced depth that you won’t get from the clear stuff.  A good bourbon or scotch would probably do in a pinch as well. And if you really need to keep it booze-free, I’ve offered an alternative using a chai tea bag.

HotButteredRum

Hot Buttered Rum

For the butter mix:

1 stick butter, at room temperature

1 1/2 c. dark brown sugar

1 t. ground cinnamon

1/4 t. ground nutmeg

1/8 t. allspice

1 t. vanilla extract

 

For 1 mug of hot buttered rum:

2 TB butter mix

2 oz. dark rum (such as Zacapa)

1/2 c. boiling water

 

Cream the butter and the brown sugar together in a small bowl. Add in the cinnamon, nutmeg, allspice and vanilla extract. Pour the mixture out onto a large sheet of parchment paper or plastic wrap and roll it into a 1 1/2″ thick log. Place in the refrigerator for up to a week or the freezer for a month.

To make the drink, place 2 TB of the butter mix into a mug. Top with the rum and boiling water and stir until the butter is melted. Enjoy immediately.

To make a virgin version: brew a strong cup of a dark chai tea in 3/4 c. boiling water. Pour this over 2 TB of the butter mixture.

To see what else is cooking, visit Chomping the Big Apple

Follow me @SarahBodeClark

Clip to Evernote

About The Author

Sarah Bode-Clark

Sarah Bode-Clark was born in raised in small-town Kansas. She attended Kansas State University where she received a BA in Theatre and Spanish. A few years after college in the "Little Apple" she moved to the Big Apple--New York City--with her husband, Joe. She loves all things food and spends her time cooking, eating, catering, and waiting tables. Her culinary pursuits are documented on her blog, Chomping the Big Apple (http://chompdown.blogspot.com). On top of food, Sarah has always had a passion for sports, starting as a t-ball player when she was six, and as she played volleyball, basketball, and ran track through high school. Currently she has left behind the group sports and spends her free time running, and has run the NYC Marathon 3 times, hoping for number 4 in 2012. She also gets a big workout every week during the fall cheering on the Kansas City Chiefs (she is a pretty active/crazy/intense fan), and though she has never followed baseball as closely as other sports, the Royals have always had a special place in her heart.

Number of Entries : 111

Comments (1)

Leave a Comment

You must be logged in to post a comment.

© 2014 Powered By Wordpress

Follow

Get every new post delivered to your Inbox

Join other followers:

Scroll to top